Layer on the pasta with this Layered Pasta Bake! This lasagna-like Layered Pasta Bake features rotini, meaty sauce and creamy cheese layers.
What You Need
Original recipe yields 4 servings
2-1/2 cups rotini pasta, uncooked
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
2 Tbsp. milk
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1/2 lb. extra-lean ground beef
1 small onion, chopped
2 cups CLASSICO Creamy Tomato & Roasted Garlic Pasta Sauce
1/4 tsp. dried oregano leaves
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Let's Make It
Heat oven to 350°F.
Cook pasta as directed on package, omitting salt. Meanwhile, mix cream cheese spread, milk, 3/4 cup mozzarella and 2 Tbsp. Parmesan in medium bowl.
Brown meat and onions in large skillet on medium-high heat; drain. Stir in pasta sauce and oregano. Drain pasta; stir into meat mixture. Spoon 1/3 meat sauce onto bottom of 8-inch square baking dish; top with half the cheese mixture. Repeat layers. Top with remaining meat mixture. Sprinkle with remaining mozzarella and Parmesan. Cover with foil sprayed with cooking spray.
Bake 45 min. or until heated through, removing foil after 30 min. Let stand 5 min. before serving.
Prepare using PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese and fat-free milk.
Spraying the foil with cooking spray before using to cover the dish helps prevent the foil from sticking to the cheese on top.
Add 1/4 cup chopped fresh basil to meat mixture.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 16g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.